Magnificent Bastard

Thursday, October 23, 2014

Paul Fussell Memorial Week — Dry vs. Sweet Drinks

Paul Fussell Memorial Week — Dry vs. Sweet Drinks
Fussell on what you drink:

...the ultimate class bifurcation based on drink is simpler than [what they're served in], and it cuts straight across the center of society, unmistakably dividing the top classes from the bottom. I'm speaking about the difference between dry and sweet. If the locution of "a Seven and Seven" is strange to you, if your nose wrinkles a bit at the idea of drinking a shot of Seagram's Seven Crown mixed with Seven-Up, you are safely at or near the top, or at least not deeply compromised by the sugar fixation at the bottom. Bourbon "and ginger" is another drink favored down there but virtually unknown higher up. Both these, like daiquiris and stinger mists, brandy Alexanders and sweet manhattans, are often consumed before dinner, suggesting that the apéritif principle is not well understood except by non-proles who have undertaken extensive, i.e., European, travels.

POURCAST

BETA

Vieux Carré

  • 1 oz rye whiskey
  • 1 oz cognac
  • 1 oz sweet vermouth
  • 1/4 oz Benedictine liqueur
  • 2 dashes Peychaud's bitters
  • 2 dashes Angostura bitters

Build all ingredients in an ice-filled rocks glass. Stir. Garnish with a maraschino cherry.


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